Effect of barley β-glucan concentration on the microstructural and mechanical behaviour of acid-set sodium caseinate gels

Effect of barley β-glucan concentration on the microstructural and mechanical behaviour of acid-set sodium caseinate gels

Food Hydrocolloids

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Bibliographic Details
Main Authors: Kontogiorgos, V., Ritzoulis, C., Biliaderis, C.G., Kasapis, S.
Other Authors: CHEMISTRY
Format: Article
Published: 2014
Subjects:
β-Glucans
Calorimetry
Composite gels
Microscopy
Rheology
Sodium caseinate
Water partition
Online Access:http://scholarbank.nus.edu.sg/handle/10635/93643
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Institution: National University of Singapore
Description
Summary:Food Hydrocolloids

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